Broccoli and chickpea salad with green tahini and almonds

Total Time
0:25
Prep
0:15
Cook
0:10
Serves
6
Difficulty
Moderate
Ingredients
  • chickpeas, canned, rinsed, drained
    1 can(s), (1x400g can)
  • broccoli
    400 g, cut into small florets
  • tahini
    1 tbs
  • lemon juice
    1 tbs
  • olive oil
    1 tbs
  • fresh coriander
    ¼ cup(s), leaves
  • fresh flat-leaf parsley
    ½ cup(s), coarsely chopped
  • tomato(es)
    300 g, grape variety, halved
  • roasted almonds
    ¼ cup(s), (40g), chopped
  • oil spray
    1 x 3 second spray(s)
Instructions
  1. Preheat oven to 200°C. Line a baking tray with baking paper. Place chickpeas on prepared tray and lightly spray with oil. Bake for 10 minutes or until crisp.
  2. Meanwhile, cook broccoli in a small saucepan of boiling, salted water for 3 minutes or until tender. Drain. Refresh under cold water and drain. Coarsely chop.
  3. Process tahini, lemon juice, olive oil, coriander and half the parsley in a small food processor until well combined. Add 1½ tablespoons warm water and process again until mixture is a thick dressing consistency.
  4. Combine chickpeas, broccoli, tomatoes and remaining parsley in a large bowl. Season with salt and pepper. Serve drizzled with dressing and sprinkled with almonds.
Notes
TIP: Drain chickpeas on paper towel to remove excess moisture before roasting to ensure they are crisp.

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